Baked Eggs with Creamy Leeks and Chard

June 21, 2013

Eggs are one of my favourite foods. They’re so versatile, adding richness and flavour to any dish – savoury or sweet, starring role or supporting. Lately, I’ve been enjoying them baked, on a bed of creamy leeks and chard.

These baked eggs are a perfect brunch dish. The veggies can be made ahead of time, so that on a lazy Sunday morning, you can just reheat them, top with eggs, and tuck them into the oven. Which is also handy if you’re hosting brunch. Not that it requires much effort to make these eggs – they’re quick and easy, not to mention forgiving in terms of substitutions.

This creamy, flavorful baked egg dish has become a brunch staple for me. It’s comforting, but still light, and has a certain rustic charm to it that I love.

I don’t recommend it as the eggs will get overcooked. Instead, make everything other than topping with eggs and put in the fridge. In the morning, reheat the veggie mixture on a pan, and then put in a baking dish nd top with eggs, etc. as per the recipe.